Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

  • Ju, Min-Gu (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Ji-Han (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jang, Hyun-Joo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Yeon, Su-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hong, Go-En (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Woojoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Seo, Han Geuk (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2016.06.09
  • Accepted : 2016.10.31
  • Published : 2016.12.31
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Abstract

This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash con-tents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity ($a_w$) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) w value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.

Keywords

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